HELP - Brisket done early

[Mike Kolter]

Hi guys,

My brisket (first one I've smoked) is done WAY early. I need to hold it for about five hours. I wrapped it in foil and currently have it sitting in the oven at 170 degrees (as low as my oven will go).

I know I have to keep it above 140, but I've never held meat this long before. Will it be okay?

 

[Mike Kolter]

By the way, I smoked a couple of butts with the brisket and evidently had the smoker running a little to warm. Smoking butts is almost old hat for me now so I just stayed with what I knew.

Smoker temp: 250 at the top grill
Brisket: 14 lbs
Butts: 7.5 lbs each
Brisket temp at done: 186 - 202
Brisket hours to done: 11

 

[Shawn W]

If it still feels a little firm I would hold it warm until it's time to eat. If it's already soft, coming apart easily I would cool it then reheat.

To hold it warm, if you have a cooler throw some newspaper inside, then wrap the brisket in foil and place it in the cooler then cover it with a few old towels or a blanket. It will hold many hours this way.

 

[Mike F.]

Mike, I had the same problem with 2-8lb. boneless butts awhile ago and this is what I did. Butts done too early. Beware though-the brisket is probably going to keep on cooking in the cooler for awhile. Good luck!